Heat a small pressure cooker with 1 tablespoon olive oil. Saute roughly chopped onions for few minutes.

Next add chopped tomatoes and saute well for 3-5 minutes.

Add the roughly chopped veggies and saute well, till the oil coats the vegetables.

Add about 3/4 cup water to the sauteed vegetables and bring to a boil. Close the pressure cooker and pressure cook for 3-4 whistles.

In the meanwhile bring 2 cups of water to boil in a pot. Add few drops of oil and a pinch of salt. Add 1/2 cup pasta and cook for 7-8 minutes until just tender. Drain and keep the cooked pasta closed until use. Do not cook for more time, else the pasta will turn mushy when simmered with soup.

Once the vegetables are cooked and pressure is released, drain the cooked vegetables and reserve the stock.

Puree the cooked vegetables , add some reserved stock to ease the grinding.

Return the pureed vegetables to the same pressure cooker, add the reserved stock and cook for 8-10 minutes. Add salt and pepper powder to taste.

Once the soup is thickened, add the cooked pasta and simmer for 4- minutes. Add dried pasta herbs and mix well. Serve pasta soup hot, you can some grated cheese if required while serving.